Can You Believe It's Oven Roasted Chicken

Total Time
Prep 15 mins
Cook 45 mins

Do you ever wonder what to do with the last of the chips and crumbs in a chip bag? My DH and DS for some reason never can finish off a bag before starting a new one and I needed to do something. I saved a sandwich size bag of the crumbs and chips, crushed them up, added some bread crumbs and coated my chicken breasts. Great flavor from the chips, nice crunch and different texture for the palette. YUMMY Served this with Basic Machine French Bread French bread, green beans, and wild rice

Ingredients Nutrition

  • 4 ounces potato chips, any flavor 1 sandwich size baggie (I mixed sour cream and onion with regular, but can see this with BBQ chips as well)
  • 10 large chicken breasts, bone in
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons garlic powder
  • 12 cup Italian seasoned breadcrumbs
  • 1 egg, for wash
  • 14 teaspoon milk, for wash


  1. Crush the chips finely.
  2. Add enough Italian bread crumbs to mixture for coating chicken (I needed 1/2 cup).
  3. Wash chicken and pat dry.
  4. Dunk in egg/milk wash.
  5. In ziploc bag coat chicken pieces 1 or 2 at a time.
  6. Put in large roasting pan.
  7. Sprinkle on Worcestershire sauce.
  8. Sprinkle on garlic powder.
  9. Use salt & pepper to taste (we do not use salt, chips have enough for our taste).
  10. Bake in oven 45-55 min at 350°F (ovens vary so check after 35 minutes. I have propane so it burns hot).
Most Helpful

I used chicken breasts for this recipe, and for the chips I used Honey and soy and used Soy sauce instead of Worcestershire, just to carry through the flavour, Italian breadcrumbs from a fresh loaf and everything else was as written.<br/>This was fantastic!<br/>It worked so well and had a lovely Thai flavour with the Soy and Honey Chips.<br/>Wonderful recipe Connie.... I will be making this a few different ways from now on!=.<br/>O.M.G. Thanks so much.

Tisme November 12, 2013

I used B-B-Q'd flavoured potato chips so did not bother with Italian crumbs (and well don't get them here anyways :lol: ) and the coating on our chicken maryland (thigh and leg/crumstick left intact) and the coating on the chicken was crispy and like **Jubes** I processed my potato chips in the food processor but could possibly have been better been done in my mini processor as they were not as fine as would have liked. I baked my marylands on a rack at 175C fan forced for nearlyt an hour which gave a moist chicken and a crispy flavoursome crumb. My reason for using a maryland cut was because here it is impossible to buy chicken breast on the bone unless you buy a whole chicken and cut it up yuourself and well I love chicken done on the bone and trhis recipe was delicous and I trhank Chef1MOM-Connie, made for Aussie/Kiwi Recipe Swap 75 April 2013.

I'mPat April 24, 2013

I used gluten-free chips, breadcrumbs and worcestershire sauce to make this recipes. 5 stars from my family. I used a food processor to process the chips finely. A great alternative to pan-fried chicken or deep-fried. Sorry that I didn't get a photo this time

**Jubes** June 15, 2011